Easy Salmon Chirashi Sushi. This salmon oyako chirashi sushi has been inspired by the brunch in Melbourne. Especially the purple flower for decoration, since natural ingredients have been used a lot for decoration in Australia. Most chirashi sushi is made to serve a large number of people, and are great for parties or potlucks. The recipe for this salmon and avocado chirashi sushi is fun because it is served on individual plates and can even be tailored for kids by changing the serving size of the steamed rice, as well as the ingredients. Photo: Leo Gong; Styling: Robyn Valarik.

In this case, the fish is broiled, not raw. Great recipe for Easy Salmon Chirashi Sushi. My mother used to make this sushi a lot. You can have Easy Salmon Chirashi Sushi using 12 ingredients and 12 steps. Here is how you cook it.

Ingredients of Easy Salmon Chirashi Sushi

Prepare 540 ml of White uncooked rice.
It's 3 slice of Lightly salted salmon filets.
You need 1 of to 1 1/2 Cucumber.
It's 5 of Shiso leaves.
You need 1 of tablespoon, (to taste) Beni shouga red pickled ginger (or regular ginger if you don't have beni shouga).
You need 1 tbsp of Sesame seeds.
It's 2 of Eggs.
It's 1 of Nori seaweed.
It's 60 ml of ★ Vinegar.
You need 3 tbsp of ★ Sugar.
Prepare 1 1/2 tsp of ★ Salt.
Prepare 10 cm of Kombu.

My daughter doesn't like shiso, so I take out her portion before adding the shiso, and just mix it in the rest for the adults. My mother used to add myoga ginger. Try that when it's in season! Here is how you cook it.

Easy Salmon Chirashi Sushi step by step

Cook the rice with the konbu seaweed. You can omit the konbu seaweed if you like..
While the rice is cooking, grill the salmon, take off the skin and bones and flake..
Slice the cucumber and put it in a plastic container with a little salt. Shake it around a bit, and leave until some moisture comes out of the slices..
Chop up the shiso, beni shouga (or regular ginger or myoga ginger. You can omit these for children)..
Mix the ★ ingredients together in a small pan and bring to a boil to melt the sugar..
When the rice is done, turn it out into a sushi tub (sushi oke). Alternatively, wet the inside of a large bowl, drain and then put the rice in. Mix with the sushi vinegar from Step 5..
When the sushi rice is mixed, cool it rapidly by fanning it, and mix in the sesame seeds..
While the rice cools, beat the eggs, season with a little salt and make usuyaki tamago (very thin omelettes). Shred finely to make kinshi tamago when cool..
When the rice has cooled down, mix in the flaked salmon, tightly squeezed out cucumber slices, shiso and beni-shouga. Done!.
Mound on a serving plate and top with kinshi tamago and shredded nori. Enjoy..
This is a children's version for Hinamatsuri (Girl's Day)..
This is an adult version for Hinamatsuri. It's topped with sugar snap pears and ikura (salmon roe)..

Each region in Japan serves a slightly different version of Chirashi Sushi with various ingredients and toppings. For example, in the Osaka area where my mom was originally from, Chirashi Sushi is called Barazushi (ばら寿司) or Gomoku Sushi (五目寿司). We would serve the sushi rice topped with unagi and cooked or uncooked vegetables. Here I use sea urchin roe (uni), salmon or trout caviar, tuna, salmon, and scallops, along with avocado, scallions, tree ear mushrooms, and toasted sesame seeds. The sushi rice is made ahead, then the whole dish assembled at the last moment and served with wasabi paste and soy sauce." --Jacques Pépin Chirashi sushi or chirashi zushi (vinegared rice with pieces of raw fish and other ingredients arranged on top) is a perfect spring time dish.